This is my absolute favorite pork recipe. I could eat this carnitas-like pulled pork every day. I modified this from some recipe I found online, but can no longer remember where.

INGREDIENTS:

Roast

1 (8-10 pound) - bone-in Pork Shoulder, make sure it fits into your slow-cooker. Cut to fit if necessary.
1 cup - fresh orange juice
1/3 cup - lime juice (fresh is best)
2 tbsp - olive oil
8x - whole  peeled cloves fresh garlic (or 1 Tablespoon granulated dried garlic)
2 tbsp - ground cumin
2 tbsp - dry oregano leaves
2 tbsp - fresh ground pepper
2 tsp - kosher or sea salt
2 tsp - crushed red pepper flakes
throw some fresh cilantro stems on top (save the tops for the tacos)

Reduction Sauce:

Cooking juices from slow-cooked pork shoulder 
2 tbsp - lime juice
2 tbsp - cider vinegar
1 Tbsp - garlic granules
1 Tbsp - crushed red pepper flakes
1 Tbsp - dried mustard powder
1 Tbsp - dried cumin

INSTRUCTIONS:

Drizzle the olive oil in the slow-cooker bowl.

Place untrimmed pork, fat side down in the bowl then flip fat side up to coast in the olive oil.

Toss garlic cloves in around the roast (or sprinkle with the garlic granules) and sprinkle with salt, pepper, cumin, oregano and crushed red pepper flakes.

Pour over the orange juice and lime juice around the edges of the roast, toss on cilantro stems.

Cover the slow-cooker, and turn cooker to HIGH.

Allow to cook for 1 hour, turn the heat to LOW and continue cooking for another 6-8 hours or until meat falls apart when prodded with a fork. (This might take more or less time. Feel free to leave your cooker on HIGH for a longer period to reduce overall cooking time.

When the meat is tender, turn off slow cooker. Pull out the pork shoulder and throw it on a cutting board (mine has a juice-catching groove). Try to let the juices drain down into the cooker (we’ll need that later).

Remove the congealed fat around the pork and discard (or use it somewhere else).

Let the meat sit while attending to the pan juices. Pour the cooking juices that surrounded the pork through a fine mesh strainer positioned over a saucepan. Remove and discard any solids left in the strainer.

Add the lime juice, vinegar, garlic, red pepper flakes, and dried mustard powder to the cooking juices.

Whisk until evenly combined and bring to a boil over medium high heat.

Allow to boil until reduced to about one-quarter of the starting volume. You want it to be a somewhat thick BBQ-like sauce when it cools. Set sauce aside.

While the sauce is reducing, shred the pork shoulder. Take as much of the fat out as you can without wasting the delicious meat. Shred the meat into small pieces, it helps to use a fork or two.

Once all the meat is shredded, pour over the reduction sauce, the meat should absorb the sticky sauce easily. Mix the sauce into the meat. Now feast!

This pork is great on tacos and burritos. For a crispier carnitas, throw the shredded pork into a hot cast-iron skillet until browned on the edges.

This is the recipe my wife and I use for Thanksgiving. We tend to make it all winter (as long as fresh cranberries are available). It serves great chilled on top of fresh yogurt.

Yield: 2 3/4 cups

Ingredients

4 cups fresh cranberries
1 1/2 cups coconut nectar or agave nectar
1 cup freshly squeezed orange juice
1 to 2 teaspoons freshly grated orange peel

Instructions

Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook.

Remove from heat after the sauce is thickened and the berries are mashed. Pour into a serving bowl or store for future use.

This is my personal coleslaw recipe. It creates a nice tangy slaw without too much sweetness.

Ingredients

1 green cabbage (chopped)
1 1/4 cups mayonnaise
3 carrots, slivered (grated)
1/2 cup red onion (chopped)
1/2 cup white vinegar
1/2 Tsp salt
1/2 Tsp black pepper
1 Tbsp prepared horseradish
1 Tbsp white sugar
1 Tbsp celery seed

Instructions

Mix and cool for at least 1 hour.

This is a personal recipe I have developed over the years. It is plenty spicy, while creating an enriching tomato-based broth. The plenty of vegetables ensures a healthy stew.

INGREDIENTS:

1x Large onion, diced
1x Large Green Bell Pepper, diced
1x Large Red Bell Pepper, diced
2x cloves of minced garlic
4x Jalepeno peppers, cored and diced

2x 16oz cans diced tomatoes, one “fire roasted” if possible
1x 15oz can kidney beans
1x 15oz can chili beans

1 lb. ground beef
1/2 pack bison summer sausage, finely diced
3 Tbsp brown sugar

4x Tbsp chili powder
garlic powder
oregano

48 fl.oz. tomato/veggie juice (spicy)

INSTRUCTIONS:

1) Heat up dutch oven/pot over medium heat and saute the onions.

2) Add the ground beef and cook until browned.

3) Add the bell pepeprs, garlic, and jalepenos and saute, letting the flavors merge.

4) Add the rest of the ingredients and bring to a boil.

5) Turn down the heat to a low simmer and let simmer for at least an hour.

This chili has a bit of a kick and tastes best after a night in the refrigerator.

INGREDIENTS:

2 lbs. boneless chicken
6 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1 pinch cayenne
salt + pepper to taste

INSTRUCTIONS:

1) Slice the chicken into pieces each and place them in a marinating dish.

2) In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp
salt and 1/4 tsp black pepper. Pour the spice marinade over the chicken pieces.
Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

3) Cover the marinating dish and refridgerate at least 1 hour or overnight.

4) Preheat oven to 400 degrees F. Place chicken pieces on baking sheet, ideally over aluminium foil.

5) Roast the chicken in the oven for about 15 minutes, until cooked through,
turning the chicken over half-way through the cooking.

6) Let the chicken cool and slice into thin strips.

7) Heat some oil in a skillet on Medium heat and fry the pieces until smallest are brown and crisp. Serve.

Recipe by Alton Brown
Makes approximately 2 dozen cookies

Ingredients

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Instructions

Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.

Chill the dough for 1 hour.

Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before enjoying.

INGREDIENTS:

1/4 Cup Mayonnaise
1x Garlic clove
1/2 Lemon zest
1/2 Lemon juice
2 Tbsp Nutritional yeast
1 Tbsp White wine vinegar
1 Tbsp Water

Prep Time: 1-24 hours
Cook Time: 3 hours

Recipe by Alton Brown

INGREDIENTS:

2x Pork ribs (St Louis cut)

Dry Rub Mix: 8 3 1 + 1

8 parts – lgt brown sugar
3 parts – kosher salt
1 parts – chili powder
+ 1 part – black pepper, cayenne pepper, old bay, diced thyme, onion powder, garlic powder

Braising Sauce:

1 cup – white wine
2 tbsp – white wine vinegar
2 tbsp – worchestershire sauce
1 tbsp – honey
2x – crushed garlic gloves (or garlic granules)

INSTRUCTIONS:

Thow each rib slab on long sheet of aluminum foil.
Lay on the dry rub, pack it into the meat.

Fold up foil gently and seal it, make a lid, allow a flat,
boat-like bottom that can hold liquids.
Watch for sharp bones and give these extra foil padding.
You do not want to puncture the bottom of the foil.

Refridgerate for at least 1 hour (12-24 preferred).

Prepare braising liquid and mix well.
Microwave liquid on high for 1 minute.

Open foil around ribs at ends, pour 1/2 liquid into each.
Tilt trays to spread liquid, crimp ends and seal foils.

Bake in oven at 225 degrees F for 2 1/2 hours.
After which, if the bones rotate freely, it’s done.

Pull out ribs and place over a wide saucepan.
Puncture a hole or two in the bottom to let juices drain into
the saucepan. Drain both ribs and place back on pans.

Heat liquid in saucepan on high for 5 minutes to create a thick glaze.
Careful not to burn. Remove and discard foil lids.
Paint glaze onto ribs with a brush.

Broil ribs for 1 minute, wathcing carefully, until the glaze browns.
Pull ribs out of oven and let sit for a few minutes.

Cut rib into 2-3 ribs sections, toss these in large steel bowl with
the rest of the glaze.

Throw on a plate and enjoy!

Ingredients:

1/2 medium onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water, filtered if possible
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon yellow mustard seeds (not brown)
1/2 teaspoon ground turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Instructions:

1). Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.

2). Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.

3). Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. (A large ladle is a good tool for the job.)

4). Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.

5). Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.